Get that Glow Salad with Tomato Salsa

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Ingredients

Instructions

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Photographed by Ashley Arpel Greenwald

Studies show that you can maintain, and/or regain that youthful vibrant skin glow by eating carotenoid rich foods.  Studies show that just after 6 weeks of eating a carotenoid rich diet, you’ll definitely see a difference!  Read all about it here!  Think yellow, orange, red, dark green and purple colored fruits and vegetables.  This salad is a delicious way to eat a healthy dose of carotenoids to get your glow on!

For the Salad:

  • 10 oz. of organic baby spinach and greens, roughly chopped  
  • 1 small (about 1 lb) Kabocha squash, peeled, seeded and diced to ½”
  • 1 (12 oz) Delicata squash, sliced into ¼” slices 
  • 3 cloves garlic, very finely minced to a paste (about 1 TB)
  • ¼ tsp. cinnamon
  • ¼ tsp. ground cumin
  • 1-2 tsp. Freshly ground black pepper, or to taste
  • 2 TB lime juice
  • ½ bunch cilantro leaves, chopped (stems reserved for salsa)

For the Salsa Salad Dressing:

  • 12 oz Ripe red tomatoes, cored and finely chopped
  • 2 fresh red chili peppers, or serrano peppers, seeded and finely minced (to taste)
  • 1 small (4 oz). white onion, finely chopped
  • 1 large garlic clove, minced
  • ¼ cup minced cilantro stems
  • 1 TB lime juice, or more to taste

Make The Salad: Preheat the oven to 450℉

1- Roast the Kabocha squash and Delicata squash, (see detailed instructions below, on the best way to skin, seed and dice the squash). 

2- Place the diced Kabocha squash and sliced Delicata squash in a large bowl. 

3- Using your hands, mix in the minced garlic to coat the squash. Sprinkle in cinnamon, cumin, black pepper and lime juice and mix with a spoon. 

4- Pour the seasoned squash on a parchment lined baking sheet and place in the preheated oven to bake for 10 minutes. 

5- Using a spatula, flip the squash pieces over and continue to cook for another 8 minutes, or until the squash is starting to brown.  Remove from the oven to cool.

Make the Salsa:

1- Place all the prepared ingredients in a medium sized bowl and mix together. 

2- Taste and add more lime juice or peppers, or garlic to taste.

To Serve:

Place the chopped greens on a large serving platter and decoratively place the squash on top.  Sprinkle with chopped cilantro and serve with salsa on the side or pour on top. 

Best way to Prepare Kabocha Squash:

Kabocha squash is very hard and almost impossible to peel, cut and dice when raw. Using this method makes it so easy!

1- Using a sharp paring knife, poke holes all over the squash and place in the microwave for 2 minutes. 

2- Let cool for about 10 minutes, then cut in half and remove the seeds. 

3- Take off the skin with a peeler. Dice the flesh into ½” dice and place on a parchment lined sheet pan.

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